1-Flavor Perception and Flavor Release from Foods

Question 1

Mention the flavor pyramid (bottom to top)

Answer 1

Emotions
Appearance
Aromas
Textures
Sensations
Basic Taste

Question 2

4 Different Papillae

Answer 2

1. Circumvalate
2. Filiform
3. Foliate
4. Fungiform

Question 3

5 things that can decrease the ability of our taste buds

Answer 3

• Age
• Oral infection
• gastric reflux
• smoking
• repeated scalding
• etc

Question 4

___ causes numbing sensation, also known as ____

Answer 4

Chemesthesis; Trigeminal response

Question 5

Mention specific receptors and its function

Answer 5

1. Mechanoreceptors –> motion
2. Thermoreceptors –> temperature change
3. Proprioceptors –> tactile response
4. nociceptors –> pain

Question 6

Factors that affect individual olfactory sensitivity

Answer 6

• Genetic variability
• olfactory fatigue
• temperature
• humidity

Question 7

Factors affecting the flavor release from foods

Answer 7

• chemical interactions between food and flavor i.e. hydrogen, hydrophobic
• physical consideration i.e. food matrix
• human factors i.e. number of teeth

Question 8

The amount of aroma compounds in headspace are determined by ___ and ___

Answer 8

• the amount of flavor in the continuous phase

- the air : food portioning

Question 9

___ aroma tends to be driven out to air, while ____ aroma is soluble in continuous phase

Answer 9

Lipophilic; hydrophilic

Question 10

Higher concentration of oil in food system generally ____ the concentration of volatile

Answer 10

reduce

Question 11

____ fat content will ____ amount of flavor in ice cream

Answer 11

increased; increase

Question 12

Mass transfer in lipid-flavor interaction is influenced by

Answer 12

• texture
• fat melting point
• surface area
• rate of surface renewal (mixing, break down of solids, hydration)

Question 13

Mass transfer in lipid-flavor interaction is influenced by

Answer 13

• texture
• fat melting point
• surface area
• rate of surface renewal (mixing, break down of solids, hydration)

Question 14

Affect of addition of 1% CMC to lipid-flavor interaction

Answer 14

• No change in headspace
• reduction of release rate
• further reduction of release rate when oil is added

Question 15

Effect of lipid on taste

Answer 15

1. only what resides in aqueous phase will be detected
2. Fat might replace water –> increase taste perception
3. Fat might coat taste receptor –> hinder stimuli to reach taste buds

Question 16

Carbohydrate that can cause reduction of taste perception ___

Answer 16

a. have side chains –> binding sites via ionizable groups

b. have certain conformation form –> hydrophobic binding sites

Question 17

How polysaccharides influence aroma release

Answer 17

1. Vapor pressure reduction
   - contain diverse n many functional groups –> facilitate interactions
2. Mass transfer rate
   - increased viscosity reduces surface area and decrease internal mixing
   - more pronounced in gels

Question 17

How polysaccharides influence aroma release

Answer 17

1. Vapor pressure reduction

2. Mass transfer rate

Question 18

Polysaccharides interaction is ____ and ____- dependent

Answer 18

compound- and time-dependent

Question 19

Carbohydrate-flavor interaction effect on taste

Answer 19

1. competition of sensory receptors –> addition of sugar mask bitterness
2. Ability to limit mass transfer will affect flavor intensity uniformly across aroma compounds
3. cognitive effects –> brain busy focusing on one stimulus and ignore others

Question 20

____ carbon chain length shown to ____ binding to hydrophobic odorants

Answer 20

increasing; increasing

Question 21

Melanoidin are capable of binding ____ volatiles, causing loss of ___ notes

Answer 21

sulfur; sulfury-roasty

Question 22

At low pH,

Acid molecules will be in ____ form causing ____ rate of volatile aroma release

Answer 22

non-ionized; increased

Question 23

At low pH,

Basic molecules will be ____ form causing ___ rate of volatile aroma release

Answer 23

ionized; slower